Pho-Style Braised Brisket Soup
Chef Anthony shares a cozy pho-inspired dish features slow-braised brisket and rice noodles in a rich broth made with fish sauce and aromatic spices like star anise and cinnamon. Served with scallions and cilantro.
Nutritional facts
Protein
57g
Carbs
58g
Calories
670kcal
Fat
24g
Ingredients
Beef Brisket, Onion, Vermicelli Noodles, Ginger, Carrots, Celery, Green Onion, Lime, Light Soy Sauce, Fish Sauce, Garlic, Garlic Powder, Onion Powder, Canned Tomato, Canola and Olive Oil Blend, Cinnamon Stick, Cilantro, Coriander, Sugar, Kosher Salt, Star Anise, Cardamom, Black Pepper, Chicken Base, Clove, Beef Bouillon, Bay Leaf
Contains soybeans, milk, sulphur dioxide sulphites, wheat, fish, celery, cereals containing gluten.
Reviews
4.0
Based on 113 reviews
Didn't expect the soups to be so good. Could do with a larger portion
Ryan · 09/07/26
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About Anthony Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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